I watched this video on the New York Times about how rice pudding has “no rules”! “You don’t need a recipe!” Fair enough, rice pudding is flexible, but there is one rule. COOK YOUR RICE FIRST! I don’t know if it’s because rice won’t absorb the liquid from almond milk like it would water, or what, but on my first rice pudding attempt, my rice never cooked. I had it on the stove for TWO HOURS and was still basically raw (it should take 40 minutes). So today I used leftover rice from last nights Indian take-out, haphazardly added almond milk, cinnamon, raisins, and sugar, simmering the ingredients until I saw fit. Ten minutes later I was sitting down to a proper rice pudding.
Watch the video here: http://www.nytimes.com/video/dining/100000003550911/make-rice-pudding-without-a-recipe.html?smid=pin-share